Changing Careers:
From Real Estate to
Pâté en Croûte
Institut LyfeExecutive Education
Changing one’s professional path is never an easy decision. Yet for Bruno Poncet, a former real estate agent, passion ultimately prevailed. Today, as the head of his own brand BRU, specializing in pâté en croûte, he reflects on his extraordinary journey and the role that Institut Lyfe Executive Education played in this adventure.
© Charles Liets
A Change of Direction: From Real Estate to Pâté en Croûte
Nothing initially predestined Bruno to become a charcuterie artisan. With a stable and comfortable career in real estate, he was enjoying a fulfilling professional life. However, a passion long nurtured in his private life eventually disrupted his daily routine: pâté en croûte.
It all began with a one-week immersion at the École de Cuisine Gourmets by Institut Lyfe, located on Place Bellecour in Lyon, offered to him by his family. That experience marked a turning point. Back home, Bruno kept practicing and perfecting the specialty—until he started envisioning it as a full-time profession.
Training as a Springboard
To turn his passion into a professional project, Bruno enrolled in the Cuisine & Horizon programme at Institut Lyfe Executive Education. This step allowed him to understand the realities of the profession: hygiene standards, kitchen organization, and management—far from amateur practice.
“The training allowed me to go back to the basics: learning fundamental techniques, such as turning vegetables or making sauces, which form the foundation of any chef’s skills. These fundamentals help me not only in charcuterie, but also in pastry and catering,” he explains.
Beyond technical know-how, Bruno also emphasizes the entrepreneurial dimension: when starting your own business, you must take on multiple roles—communication, marketing, management—and know how to build the right team. Bruno found balance by surrounding himself with a complementary team, including a manager and a skilled sous-chef.
© Charles Liets
Bringing the Project to Life: BRU
With BRU, Bruno set himself a clear guiding principle: to offer products of uncompromising quality. He refuses additives and preservatives, choosing instead to work with local and organic raw materials, such as free-range pork from Aveyron. It’s a demanding choice, one that comes with a cost, but it ensures transparency and excellence for his clients.
Today, Bruno sees this project as much more than a career change: it is a new professional life built on passion and high standards.
With BRU, Bruno has truly found his path. His ambition for the future is both simple and essential: to keep enjoying his craft while staying true to his values.
“Looking ahead, what I wish for is simply to continue finding joy in what I do,” he shares.
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